Ingredients

The following ingredients have 2 Servings
  • 4 oz. dry spaghetti 
  • 1 teaspoon olive oil
  • 1/4 cup unsalted butter, melted
  • 1/4 cup onions, finely chopped
  • 1 cup cremini mushrooms, finely chopped
  • 1/2 cherry tomatoes, sliced in half
  • 1/3 cup parsley, finely chopped
  • 1/2 (8 oz. package) cream cheese (approximately 1/2 cup)
  • 1 tablespoon garlic, minced
  • 1 cup milk
  • 3/4 cup Parmesan cheese, grated
  • 1/2 teaspoon ground black pepper
  • 3 cups baby spinach
  • 1/2 tablespoon salt flakes (to taste)

Instruction

  • Bring a large pot of salted water to a boil over high heat. Add spaghetti and olive oil. Cook for 8-12 minutes, or according to package instructions, until al dente (firm to the bite). Drain and set aside.
  • Meanwhile, melt butter in a non-stick skillet over medium heat. Add onions, mushrooms, tomatoes and parsley. Cook for 4-5 until aromatic. Add cream cheese and garlic, stir well and cook for another minute.
  • Add milk and continue stirring so the sauce forms a uniform texture. Add in Parmesan cheese and black pepper. Stir well to combine and cook for one more minute. You will notice the mixture start to thicken a bit.
  • Add fresh spinach and stir to combine. The spinach will turn soft almost immediately by the heat. Remove from heat and leave the sauce in the pan. 
  • Add drained pasta to the skillet and toss to combine, and fully coat the spaghetti with the sauce. Sprinkle some salt flakes on top (to taste) and serve immediately.